Ingredients

So how is it done?

Split open vanilla pod, scrap out seeds and place seeds and pod in saucepan.

Add milk, egg yolks and dextrose to the saucepan. Cook gently on a medium to low heat stirring regularly for 5-8 minutes, do not boil. Remove vanilla pod.

Place mixture in a bowl and allow to cool either by placing in the fridge (the slow way, takes an hour or two) or by placing the mixture in a metal bowl and sitting that bowl in a larger bowl of ice water and stirring ice cream mix (the fast way, takes 5-10 minutes).

Once you have chilled the custard mix & stirred in the cream place the mix in a deep baking dish or bowl, something that is durable, and can be frozen (like plastic or stainless steel). Place dish in the freezer for about 45 minutes. When you can see ice crystals forming around the edge remove the dish from the freezer & beat the custard. This can be done with electric beaters, a stick blender or whisk, the aim is to incorporate air. Return the custard to the freezer and repeat beating every 30 minutes for the next 2 to 3 hours.

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10 thoughts on “Vanilla Ice Cream”

thanks for your quick reply. I am off to Big W today to get the dextrose, I ran out a while ago. Your tips on how to use dextrose are fantastic, now I know what I have been doing wrong and why my muffins tasted too dry. I have ordered a very small container of the Nunatural pure white stevia for around $25 with delivery. I would like to try it before I commit to a large tub for around AU$100 now the aussie dollar has dropped. cheers

No problems. Our tips on cooking with dextrose are based on using The Sugar Breakup Dextrose which is specifically for cooking & baking and found here in our online store. Not sure on results using other dextrose. Best of luck with the ice cream, we had it today in ice coffees, so refreshing in the heat!

thank you for your vanilla icecream recipe. Does this recipe go rock hard in the freezer? I have tried a few different recipes for icecream and have not yet found one that doesn’t go too hard. I have read that using inert sugar like glucose syrup helps to keep the icecream a little softer. Have you had any experience with this? cheers

Hi Leoni, no this recipes does not go rock hard, you can take it out of the freezer & serve using a spoon or ice cream scoop. Couple of things that help make it work – use full fat milk & cream. Skim versions have more water which will add more ice to your mix & make it go hard. Also give it a good churn in the ice cream maker to a nice soft serve consistency then freeze. If you under churn there won’t be enough air in the ice cream which will make it hard. Enjoy in this warm weather!

TM instructions add, it’s incredibly easy using the Thermomix. I still use an ice cream churner, if you don’t have an ice cream churner there are TM recipes out there where you freeze the custard and put it back into the TM to aerate but we haven’t tested that out. Julia